ASPARAGUS VICHYSSOISE

Servings: 8
Ingredients:

2 lb Fresh Asparagus Spears
3 1/4 c  Water Divided
2 lg Potatoes (1 Lb.)
Peeled and Diced
2 ts Chicken Bouillon Granules
3/4 c  Skim Milk
1/4 ts Salt
1/8 ts White Pepper
Lemon Rind Strips (Opt.)

Clean Asparagus and Cut Into 1 Inch Pieces. Combine Asparagus and 1/4 C. Water
in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To
Vent and Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups
Water, Potatoes and Bouillon Granules To Asparagus Mixture. Cover With
Plastic and Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power
To Medium and Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About
1/3 Of Mixture Into Processor and Process Until Smooth. Transfer Mixture To A
Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in
Milk, Salt and Pepper. Cover and Chill About 8 Hours. Stir Well Before
Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)

—–